Soy Stained Tofu Salad
1-1/4 cups sliced radish*
1 tablespoon red wine vinegar
3/4 tablespoon olive oil
1/8 teaspoon sea salt
black pepper, to taste
1/2 (14- to 16-ounce) block organic extra firm tofu, patted dry
1-3/4 to 2 tablespoons low sodium soy sauce
1/4 to 1/2 teaspoon toasted sesame oil
red pepper flakes, to taste
fresh cilantro leaves, to taste
scallions, sliced, to taste
1. In a bowl, combine radish, vinegar, olive oil, sea salt, and black pepper. Set in the fridge to chill.
2. Slice tofu and pat each slice dry with a bit with the paper towel. Set the tofu up on the plate as you like it.
3. Drizzle the soy and sesame oil on top, and then sprinkle the salad with the red pepper flakes, cilantro, and scallions.
4. Take the radishes out of the fridge and line them and their dressing around the tofu. Chill for another 5 to 10 minutes and serve. Enjoy!
*If you do not have radishes, crunchy fresh cucumber slices can be used for this dish.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/
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